Vegetarian Lomo Saltado (Portobellos Saltados)
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 1 package Portobello mushrooms (2-4 large mushrooms), sliced.
  • 2 garlic cloves finely diced
  • 3 tablespoons vegetable oil
  • 1 red onion cut in thick slices
  • 2 tomatoes cut in thick slices
  • 1 seeded and ribbed aji amarillo chili pepper cut in thin slices (you can substitute with 1 tablespoon of aji­ amarillo paste, or with any chili pepper you can find)
  • 3 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • ½ cup fresh cilantro, chopped
  • 2 cups French fries
  • White or brown rice cooked with 2 finely chopped garlic cloves, as a side dish
  1. *Put a wok or a pan over very high heat. Add the oil and saute the portobellos, garlic, onion, tomato, chili pepper, and stir for a couple of minutes. Add the soy sauce and vinegar, and mix everything. Season with more salt and pepper.
  2. *Take off the heat, add chopped cilantro and serve at once with French fries and white rice, and the juice from the stir-fry.
To make the French fries, cut the the potatoes in thick slices. Heat a lot of oil in a pan, at high heat (enough to submerge the potatoes completely). When the oil is bubbling, put some potato slices in a metal scoop colander or strainer, and insert in the pan, holding it from the top or handle. The potatoes should be submerged in the oil. When golden, put over a dish covered in paper towel, and season wit salt. Repeat until all the French fried are ready.
Recipe by PERU DELIGHTS at